Corn-free / Dairy-free / Egg-free / Gluten-free / Nut-free / OAS safe / Peanut-free / Sesame-freeJump to Recipe
The story behind this recipe
Fall comes with many celebrations and therefore many opportunities to eat sweets. Halloween, Thanksgiving, and all the End-of-the-year festivities are a paradise for the sweet tooth, but a nightmare for people with allergies. So what do you bring to your office potluck? Your Friendsgiving? Your children school party? Your family’s celebration?
One of my go-to easiest and quickest recipes is the pumpkin chocolate chip cookie. It is perfect to get a taste of fall without having to take your EpiPen out of your pocket.
A few tips for this recipe
And if you are wondering what to do with what your pumpkin puree leftovers, try out favorite chocolate cake recipe!
Pumpkin Chocolate Chip Cookies
- 1 cup chickpea flour
- 1/2 cup raw cane sugar
- 1 tsp baking powder (gluten-free)
- 1/2 tsp baking soda
- 2/3 cup pumpkin puree (canned)
- 1 egg replacer (1 tbsp flaxseed meal with 3 tbsp water)
- 3 tbsp soy milk
- 2 tbsp vegetable oil (not olive oil)
- 1.5 tsp vanilla extract
- 1/2 cup vegan chocolate chips
- 1/2 tsp All Spice or Pumpkin Spice (for taste)
- Preheat your oven at 350F.
- Mix all the dry ingredients in a large bowl, except for the chocolate chips.
- Gradually add all the wet ingredients to the bowl and mix well.
- Add the chocolate chips.
- Line a baking sheet with parchment paper.
- Use a spoon to shape 10-12 medium-size cookies.
- Bake the cookies for about 12 minutes.
- Let the cookies cool down on a cooling rack before eating.
Gluten-free baking soda is made with a cornstarch base.
And if you are wondering what to do with your pumpkin puree leftovers, try our favorite chocolate cake recipe!